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This Beef Bourguignon recipe brings back memories of my first trip to France. I've spent years perfecting it in my own kitchen and now it's become our family's favorite special occasion meal. The way the beef gets so tender it practically melts and that rich wine sauce is absolutely incredible. Every time I make it the house fills with the most amazing aromas.
Why This Recipe Works
What I love most about this dish is how it transforms simple ingredients into something truly magical. The wine sauce gets so rich and velvety the vegetables become tender and flavorful and that beef just falls apart. It's fancy enough for holidays but comforting enough for a cozy Sunday dinner.
What You'll Need
- Bacon: Save those drippings they're liquid gold.
- Chuck Roast: Look for nice marbling it makes all the difference.
- Onions: Both yellow and those cute little pearl ones.
- Garlic: Fresh cloves only please.
- Tomato Paste: Just a bit adds amazing depth.
- Flour: This makes that sauce perfectly thick.
- Red Wine: I love using Pinot Noir here.
- Broth: Low sodium lets you control the salt.
- Soy Sauce: My secret ingredient for extra flavor.
- Fresh Herbs: Thyme rosemary parsley and bay leaf.
- Veggies: Carrots and mushrooms make it hearty.
- Olive Oil: For sautéing everything perfectly.
Let's Start Cooking
- First Things First
- Get that bacon nice and crispy in your pot save the drippings.
- Brown Your Beef
- Season those chunks well and brown them in batches until they're gorgeous.
- Build Flavor
- Cook your onions garlic and tomato paste in those amazing drippings.
- Make The Sauce
- Sprinkle in flour then add wine scraping up all those tasty bits.
- Low and Slow
- Add everything else bring to a simmer then into a 350°F oven for 2 hours.
- Final Touch
- Brown those mushrooms and pearl onions then stir them in with the bacon.
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My Best Tips
I usually grab frozen pearl onions to save time. If you're out of fresh herbs dried ones work too just use less. Some folks like their bacon super crispy so I sometimes add it at the very end instead of cooking it with the stew.
Slow Cooker Version
Want to use your slow cooker? Skip the flour use less broth and cook it low and slow for about 6-7 hours. Just make sure you still do all the browning steps first it makes such a difference in flavor.
Keeping It Fresh
This actually tastes even better the next day! It'll keep in the fridge for three days. When you reheat it go slow and gentle either on the stove or at half power in the microwave to keep that beef nice and tender.
Frequently Asked Questions
- → What's the best wine to use?
Use a dry red wine you'd drink, like Pinot Noir or Côtes du Rhône. Avoid cooking wine.
- → Why brown the meat in batches?
Overcrowding prevents proper browning. Batches ensure each piece gets nicely caramelized.
- → Can I make this ahead?
Yes, it's even better the next day. Reheat gently on stovetop or in oven.
- → Why use soy sauce?
It adds umami depth to enhance the beef flavor.
- → Can I use frozen pearl onions?
Yes, add them near the end since they're already partially cooked.